This is one of my favourite, classic meals to make in winter: An easy, one-pot dish that is delicious, warming and full of goodness. It’s pretty much a nutrition all-rounder, containing veggies, grains and legumes, as well as some very nourishing herbs and spices. It’s full of antioxidants, fibre, iron and calcium. I make a big batch of it and save the leftovers for lunches and dinners on work nights. If you’re extra organised when it comes to meal prep, you could even freeze batches (if you remember to use them later on, that is – usually I don’t!). Make it the day before to let the flavours meld and develop further – it tastes even better.
Serves about 4 people
Takes 90 minutes to prepare & cook
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 tbs chopped fresh parsley
- 1 tbs dried oregano
- 1 tbs dried sage
- 1 tsp smokey paprika
- 1 tsp black pepper
- 3 carrots, diced
- 2 large potatoes, diced
- 1 zucchini, diced
- 3 stalks celery, diced
- 1 x 400g can diced tomatoes
- 1.5L Massell low-sodium beef stock
- 1 x 400g can cannellini or other beans
- ½ cup red lentils
- 3 cups shredded napa cabbage
- 200g wholemeal small pasta (e.g. macaroni)
- Nutritional yeast and extra parsley, to serve
- Add onion, garlic, herbs and spices to a large pot over medium heat with a good splash of water. Cover and let sweat for 10 minutes.
- Add in the carrots, potatoes, zucchini and celery. Stir for 5 minutes. Add the tomatoes and stock. Bring to the boil, then turn down to a simmer. Add the beans and lentils and cook for 40 minutes.
- Add the cabbage and pasta and simmer for a further 20 minutes or until pasta is al dente.
- Serve sprinkled with nutritional yeast and parsley.